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Fast Fried Calamari Rings

20 Sep

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I have made fried calamari bad a million times but I finally got it right.

The Crisco gives the calamari flavor and the corn starch makes it crispy.

I added the garlic because I put garlic in almost everything,

One one pound bag of frozen cleaned calamari rings

One cup os corn starch

One teaspoon salt

One teaspoon black pepper

1/4 teaspoon garlic powder

1/2 lemon

hot sauce

5 big tablespoons Crisco

Defrost the calamari and pat it dry with a paper towel.

Mix the corn starch, salt, pepper and garlic powder together in a bag.

Add the calamari rings and shake the bag  till all the rings have a light coating on them.

Heat the Crisco in a small frying pan till it has melted and hot on medium high heat.

Place the calamari in the pan and do not let it touch so you have to work in batches.

Let the calamari fry till you see it brown on the underside and then flip over till the entire ring is golden brown.

Place on a paper towel to drain the excess oil.

Continue till all the rings are fried.

They are so crispy.

I just squeezed some lemon on mine but you can add a hot pepper relish and toss it with the calamari.

I also like it with fried onions.

Any dipping sauce is great from a tomato sauce to a chili sauce.

I seasoned the oil with a habanero pepper and it was way too hot but a milder pepper would be okay. Just mix the pepper with the cornstarch and fry it with the calamari if you like it spicy.

 

 

 

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Fish Chowder

25 Aug

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This has to be the the most delicious meal ever.

Now that I am old I love soup so I make it a lot.

I wait for the cod or haddock to go on sale, make a big pot and freeze the leftovers.

2 pounds of cod cut into 1/2 inch to one inch pieces.

One small package of diced pancetta or 4 slices of bacon.

I prefer the pancetta.

One tablespoon butter

One diced large onion

One to two stalks of diced celery with the top greens

48 ounces of good chicken broth

16 ounces half and half

One cup of whole milk

6 potatoes, cut into 1/2 inch cubes and cooked in salted water. If the skin on the potato is thin I usually keep it on.

One cup of instant mashed potato flakes

Two big handfuls of fresh baby spinach

One teaspoon ground black pepper

2  chicken bouillon cubes, crushed

Boil the potatoes in the salted water, drain and set aside.

Heat the one tablespoon of oil and add the pancetta.

Cook till you have a nice brown color.

Take out of the pan and set aside.

Add the tablespoon of butter, celery and onion in the same pot.

Cook till everything is soft but not brown.

Add the broth, drained potatoes and pancetta and bring to a slow boil.

Lower the heat and add the cod and let it cook for five minutes.

Add the milk and 1/2 and 1/2.

Cook till everything is hot.

Add the bouillon and pepper then the potato flakes.

Stir gently to mix the flakes into the soup.

It will thicken the soup right away.

Taste to adjust your salt but with the bouillon cubes you probably will not need any more salt.

Put the spinach into the chowder just before you are serving it.

I cant believe what a big bowl I ate.

Garnish with shrimp, popcorn or croutons.

Quahog Casino

26 Jul

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My sister Janet makes the best quahog casino ever.

I watched her make them and was amazed.

25 small to medium quahogs

1 1/2 cups bread crumbs, 1/2 panko and 1/2 seasoned Italian crumbs

1/2  stick melted butter

1/4 teaspoon onion powder

1/2 teaspoon garlic salt

1/2 teaspoon dried parsley

1/4 cup Parmesan cheese

1/2 inch piece of bacon for the top of each quahog.

Cook the bacon till the fat has rendered off and it is soft. Set aside.

Mix everything together except the bacon with a fork till all the bread crumbs are coated.

Set aside

Open the small quahogs and put all the meat on one shell. Discard the other shell.

Place one teaspoon of buttered, seasoned crumbs on each quahog.

Place the semi cooked bacon on top

Bake at 350 degrees for 15 minutes or until the crumbs and bacon are slightly brown and the bacon is crisp.

Serve with lemon wedges and hot sauce.

How easy is this.

Thanks Janet.

Fish Balls in a Spicy Tomato Sauce

1 Jun

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This is another recipe from Saveur Magazine on line.

They have the best food.

I doubled the recipe and still didn’t have enough.

This is the doubled recipe.

I did change this a little.

2 pounds cod or haddock

2 slices stale or hard bread

1/2 cup parsley

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ginger

10 cloves garlic

2 egg whites

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil

1/2 chopped onion

1 small can tomato paste

4 cups chicken, vegetable or fish stock

1 large can of diced tomatoes with the juice

1 teaspoon sugar or more to taste

1 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon allspice

8 big fresh basil leaves

Get out your food processor

Process the garlic , salt and pepper

Add the fish but cut it into cubes first

Process till chunky

Add the bread, cumin, parsley, coriander, ginger and egg whites and process about 6 more pulses

Use your small ice-cream scoop and make 2 inch balls

Put them on a cookie sheet and chill one hour or more.

Put the oil and onion in a saucepan and cook till the onions are soft.

Mix in the tomato paste with one can of water.

Add the stock, tomatoes, cayenne, crushed red pepper and allspice and let it come to a boil then just simmer on low.

Add only fresh basil.

Add the fish ball gently and make sure they are all submerged

Cover the pot and simmer for at least 30 minutes.

Make sure the fish balls get firm and are cooked.

I served this with grated cheese even though you are never supposed to put cheese on fish.

I can eat cheese with everything.

These are so worth making.

 

 

 

High Protein Salad

10 May

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Easy and one of my favorites.

Three handfuls baby arrugula about 4 cups

One small thin sliced cucumber

1/4 sliced vidalia onion

1 cup cottage cheese

One piece of cooked salmon the size of the palm of your hand.

2 to 3 tablespoons french dressing

Layer everything and pour the salad dressing on top.

I posted this before but added the salmon this time. It was very good.

Fish Broccoli Soup

9 May

IMG_0646I’m trying so hard to eat clean and this is another success.

Two tablespoons olive oil

One large chopped onion or two medium.

Four cloves chopped garlic

Two stalks chopped celery

32 ounces low sodium chicken broth

1 1/2 tablespoons powdered chicken  soup

1 1/2 pounds to 2 pounds haddock cut into bite size cubes the size of a quarter.

2 medium potatoes sliced very thin

1/2 teaspoon tumeric

2 cups frozen broccoli flowerets

1/2 cup chopped fresh parsley only use fresh

1/2 teaspoon black pepper

Heat the oil in a soup pan.

Add the onion, garlic and celery. Cook on medium till soft.

Add the chicken broth, powdered soup and potatoes.

Cook till the potatoes are cooked about ten minutes..

Add the tumeric

Add the cubed fish and turn the heat to low and poach the fish about 15 minutes.

Add the broccoli till it is cooked and bright green about six minutes.

Stir in the fresh parsley and  black pepper.

Do not cook the parsley. It tastes so good fresh.

I served this with garlic croutons.

OMG this is good.

 

 

Pasta with Anchovies

24 Apr

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My Dad loved this dish because he loved anchovies.

Every Italian makes it just a little different.

I actually had to measure all the ingredients because I always eyeball it.

1/3 cup oil

6 cloves thin sliced garlic

Zest of one lemon

One can of flat anchovies with the oil

1 teaspoon crushed red pepper

Juice of the one lemon

1/2 cup fresh diced mint. Only use fresh.

One pound linguine

1 cup grated cheese

1/4 cup capers with the juice

Heat the oil and lightly brown the garlic

Cut the anchovies into thirds and add the anchovies with the oil from the can to the oil and garlic.

Cook on medium until the anchovies start to melt

Add the lemon zest and red pepper and cook for two minutes

Add the capers and mint and set aside

Boil the pasta in salted water

Drain and save one cup of pasta water.

Put the cooked pasta into the pan with the anchovies and mix well on medium heat

If it is too dry add 1/2 cup of the pasta water

Take off the heat

Add the lemon juice and cheese

Serve it with crusty bread and steamed broccoli

This dish can also be made with tuna